From Sandi's Recipe File - Roasted Squash and Spinach Lasagna

Presents

"Roasted Squash and Spinach Lasagna"

Recipe Source:
Fall/Winter 2007 Issue
Appeal Magazine

Serving Size: Makes 8 servings

Amount Ingredient

2 pounds butternut or kabocha squash, halved, peeled, seeded, cut into 1" cubes

1 medium onion, peeled, halved, thinly sliced

2 tablespoons olive oil

Salt and freshly ground pepper, to taste

1 pound baby spinach, well cleaned

4 tablespoons unsalted butter

2 large cloves garlic, minced

4 tablespoons all purpose flour

3 cups 2% milk

2 cups ricotta cheese

Salt and pepper to taste

3/4 pound fresh pasta sheets, parboiled

2 1/2 cups best quality tomato sauce, preferably homemade

2 cups finely grated Parmesan cheese

Preparation Instructions:

Preheat oven to 425 degrees. Lightly oil a large, preferably non stick shallow baking sheet or pan and set aside. In a large bowl combine squash and onion with the oil and toss until well coated. Transfer to baking sheet and season with salt and pepper. Roast vegetables for 10 minutes. Stir well and continue roasting for another 10 minutes or until tender and beginning to turn golden. Allow to cool in the pan. Meanwhile, combine spinach in a large saucepan with 1/4 cup of water. Cover and cook over low heat until the spinach just wilts. Drain, cool and squeeze out excess liquid. Coarsely chop and set aside. To make Bechamel Sauce: Melt butter in a medium saucepan. Add garlic and cook over moderately low heat, stirring, until softened. Stir in flour and cook the roux for 3 minutes. Remove pan from heat and whisk in milk in a stream until smooth. Return pan to the heat and simmer over medium heat, whisking occasionally, for 8 to 10 minutes, or until thick. Remove from heat. Allow to cool and then whisk in ricotta. Stir in the roasted and cooled squash and onion. Season with salt and pepper to taste. Reduce oven temperature to 350 degrees. Ladle just enough of the tomato sauce into a 13" x 9" x 2" baking dish to thinly coat the bottom. Top with a single layer of lasagna sheets. using a rubber spatula, spread an even layer of the Bechamel squash mixture over the pasta. Spread a ladleful of tomato sauce over the Bechamel. Sprinkle a bit of grated Parmesan cheese over top. Top with another layer of pasta, and repeat the layers of tomato sauce, Bechamel ricotta mixture and Parmesan. Evenly distribute the spinach over top. Top with another layer of pasta, tomato sauce and the Bechamel squash mixture. Sprinkle with Parmesan. Repeat to make one final layer, finishing with a liberal dusting of Parmesan. Cover the dish with aluminum foil and bake lasagna for 25 minutes. Remove the foil and bake for another 10 - 15 minutes, or until top is bubbling and golden. Allow the lasagna to stand for 10 minutes before serving with a crisp green salad.
Per serving: 516 calories; 29 g protein; 45.8 g carbohydrates; 5.3 g fibre; 25 g fat.

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